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Cherry Whiskey

Mrs. Spence.

Take eight quarts of fine ripe cherries; put them into a jar, then pour over them either six quarts of good whiskey or brandy; let it stand for a month, then take out the fruit, bruise it in a mortar, put it back into the liquor, and let it stand another month; strain off the liquor, and to every quart add three-quarters of a pound of loaf sugar made into a syrup ; pour boiling hot into the cold liquor; let it stand to settle and cool; when quite cold bottle and cork well. Excellent, and improves by keeping.